How To Make Lo Bak Go (Chinese Radish/Turnip Cake)

Learn how to make this delicious savory Cantonese turnip cake or known as lo bak go (kue lobak). The savory cake is steamed and then pan-fried.

I remember the middle-age man who rode on his motorcycle with a large rectangle shape crate securely position on the passenger seat passed by our neighborhood calling out “kue kue” (means cake, but not the sweet cakes as you imagine)before dinner time almost everyday selling lots of savory snacks. We would wave and called “kue kue” too and he would stop in front of our house. He would open up his crate and in there you would see all these delicious food siu mai, cheung fun (steamed rice rolls), jian dui (sesame balls), savory daikon/radish cake, and many other typically seen dim sum items. Lo Bak Go is one of my favorites. His version is actually deep-fried. We call this Kue Lobak in Indonesia and Lo Bak Go in Cantonese.

If you make this at home, you will soon learn that homemade lo bak go or kue lobak is truly the best. I love lo bak go with stronger daikon taste and aroma and you can usually achieve this at home or when you dine at restaurants which have a great dim sum.

Most of the store-bought ones usually have more flour and less daikon taste, which is suitable for stir-frying, but I like this steamed version and then pan-fried. The pan-frying creates this thin golden crust on the outside.

How to make really good lo bak goh

1. Grate daikon and toss with 1/3 tsp of salt

2. Let it sit for 10 minutes. Squeeze out the liquid.

3. Preheat wok/skillet. Add in cooking oil. Saute shallots for about 2 minutes. Add the dried shrimp and saute for another minute

4. Add Chinese sausage and mushrooms and cook for another 1 minute until fragrant. Remove from the wok/skillet

5. Add the shredded daikon and stir fry until it softens and a bit dry. Add the sausage mixture back followed by the seasonings. Stir to combine everything


6. Give the batter a stir to combine and pour over the daikon mixture and stir fry over low heat


7. The mixture will start to get thicken. Off the heat

8. You can use an 8 x 8 inch pan or 9 x 9 inch pan. You can also use two 4 x 4 or 5 x 5 inch pan. Oil the pan on all sides or line the bottom of the pan with parchment paper for easier release later. You need a 7 inch round pan if you use 6 quart-instant pot (the cake will be taller). Spread the mixture into the pan as evenly as possible. Cover with aluminum foil

9. Steam on medium-high heat for 50-55 minutes or until a tester inserted into the middle of the cake comes out clean without any wet batter sticking to it. If not, continue steaming for another 5 minutes or so. At the end of cooking time, It may still appear to be very soft. Don’t panic, let it cool down completely (about 4 hours or so) before attempting to cut into slices. It will firm up nicely for you.

This is an easy and pretty fool-proof recipe that mom gave me and I’ve made it several times since. I thought I was in heaven when I had this for breakfast two days in a row !!!! I will definitely be making this again very soon.

DID YOU MAKE THIS LO BAK GO RECIPE?

I love it when you guys snap a photo and tag to show me what you’ve made 🙂 Simply tag me @WhatToCookToday #WhatToCookToday on Instagram and I’ll be sure to stop by and take a peek for real!

You might also be interested in trying out Singapore Fried Carrot Cake

The recipe was last published in September 2017 and was recently updated to yield better texture and taste for the cake on December 8, 2021.

How To Make Lo Bak Go (Dim Sum Turnip Cake)

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Servings 12 servings

4.7 from 7 reviews

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Ingredients

 

MetricUS Customary

 

0.5x1x2x

For batter:

• 160 gr rice flour
• 40 gr cornstarch
• 350 ml water

Filling:

• 1200 gr Chinese turnip (daikon) already peeled weight
• ⅓ tsp salt
• 2 Tbsp cooking oil
• 5 shallots peeled and finely chopped
• 50 gr dried shrimps soaked in water and finely chopped
• 2 links Chinese sausage remove the casing and finely chopped
• 4 dried shiitake mushrooms soaked in warm water

Seasonings:

• 2 Tbsp oyster sauce
• 1 Tbsp abalone sauce
• 1 Tbsp sesame oil
• ½ tsp Salt
• 2 tsp sugar
• ½ tsp white pepper powder

Instructions

 

• Combine the rice flour, cornstarch and water and whisk into a smooth batter
• Grate daikon and toss with 1/3 tsp of salt and let it sit for 10 minutes. Squeeze out the liquid.
• Preheat wok/skillet. Add in cooking oil. Saute shallots for about 2 minutes. Add the dried shrimp and saute for another minute. Add Chinese sausage and mushrooms and cook for another 1 minute until fragrant. Remove from the wok/skillet
• Add the shredded daikon and stir fry until it softens and a bit dry. Add the sausage mixture back followed by the seasonings. Stir to combine everything
• Give the batter a stir to combine and pour over the daikon mixture and stir fry over low heat. The mixture will start to get thicken. Off the heat
• You can use an 8 x 8 inch pan or 9 x 9 inch pan. You can also use two 4 x 4 or 5 x 5 inch pan. Oil the pan on all sides or line the bottom of the pan with parchment paper for easier release later. You need a 7 inch round pan if you use 6 quart-instant pot (the cake will be taller)
• Spread the mixture into the pan as evenly as possible. Cover with aluminum foil

If steaming on the stove:

• Steam on medium-high heat for 50-55 minutes or until a tester inserted into the middle of the cake comes out clean without any wet batter sticking to it. If not, continue steaming for another 5 minutes or so. At the end of cooking time, It may still appear to be very soft. Don't panic, let it cool down completely (about 4 hours or so) before attempting to cut into slices. It will firm up nicely for you.
• You can serve as is or put a bit of oil in a non-stick pan and then pan-fry the cake before serving. Serve with chili sauce on the side

If pressure cooking with Instant Pot:

• Pour 2 cups of water in the inner pot. Place a trivet in. Place the pan on top of the trivet. Close the lid and turn the steam release valve to sealing. Set the timer to 45 minutes and then do a natural release. A tester inserted into the middle of the cake should come out clean without any wet batter sticking to it. If not, pressure cook for another 5 minutes and check again. At the end of cooking time, It may still appear to be soft and wet. Don't panic, let it cool down completely (about 4 hours or so) before attempting to cut into slices. It will firm up nicely for you.

Pan frying:

• Cut the cake into desired size. Heat up a little bit of oil on a non-stick pan and pan fry both sides until lightly golden brown and serve with your favorite chili sauce or as is

Nutrition

Serving: 1serving | Calories: 138kcal | Carbohydrates: 21g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 460mg | Potassium: 280mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1IU | Vitamin C: 23mg | Calcium: 52mg | Iron: 1mg

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